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Quadroni filled with artichokes, rabbit ragu meat sauce and taggiasche olives

Name: Quadroni filled with artichokes, rabbit ragu meat sauce and taggiasche olives
Yield: 4 portions
Ingredients: 28 quadroni with artichokes; 200g Rabbit Ragú; "Taggiasche" Olives; q.s. Majoram, Freeze-Dried; q.s. Extra-Virgin Olive Oil; q.s. Sea Salt Flakes; q.s. Black Pepper, Ground

Ingredients for 4 portions

28 quadroni with artichokes
200g Rabbit Ragú
"Taggiasche" Olives
q.s. Majoram, Freeze-Dried
q.s. Extra-Virgin Olive Oil
q.s. Sea Salt Flakes
q.s. Black Pepper, Ground

Method

Cook the ravioli in plenty of salted water.
Separately heat the rabbit meat sauce in a pan adding the taggiasche olives and marjoran.
After cooking the quadroni, drain and add them to the sauce, decorate to taste and serve.